GY60 Greek Yogurt Strainer

This one works Very Well. Easy to use and clean. The seal prevents any foreign taste from leaking into the mix. I have recommended this one to my family members.

This strainer makes the process simple, quick and relatively easy to clean up, but does not sell a bunch of bells and whistles to the consumer which in my opinion do not add any value. The basket on this product has much more surface area through which the yogurt can drain, than do the vast majority of others which have less mesh/screen and more solid plastic through which the yogurt of course cannot drain. So, this product produces a thicker consistency not only faster, but with less fiddling with it to move the yogurt to where it can drain through the mesh/screen. For me it was worth spending the extra money to get this version, which has the stainless screen rather than nylon mesh because the screen is a stronger material and should hold up better to repeated use/washing. However, If I were draining kefir for making kefir cheese, the right choice would be the nylon mesh as kefir/kefir grains reacts to metal and while some claim that stainless steel is OK, I choose not to potentially risk the health of what helps to keep me healthy! I also really like that the lid is flexible and easy to snap on/off of the bowl and it doesn't require clamps to hold it in place. One of the reasons I returned a different brand was that the top used clamps which would not secure properly to the bowl, making it likely that it would leak yogurt all over the refrigerator if someone really bumped it. I'm glad that I purchased this product, as in my opinion, it is better designed and built than most. Expecting it to continue provide good service for a long time to come, I do recommend it.

This holds a half gallon of yogurt for straining. Works very well. I use two so that I can strain a gallon. They will stack if you have room in your fridge. They wash up well. Warning: do not stack the plastic containers inside each other as they could get stuck. Also, the plastic containers can break or crack if they fall on the floor.

I have only used the strainer a few times to thicken yogurt I make using my Instant Pot, but it took only a single use to love it. In addition to loving the look of this, which I understand is subjective, I like: 1) The hard plastic "bowl" it sits in: I have made some pretty runny yogurt and worried about overflowing whey, but the container is large and overflow is not an issue. 2) The plastic lid is sturdy, it keeps odors that you want in, in, and odors that you want out, out. 3) The way the entire contraption fits together for easy storage. 4) It is sturdy: I use a silicone spatula to get the thickened yogurt out of this and the mesh is sturdy. Of course you don't want to use, say, a stainless steel utensil to scrape yogurt out of the mesh, but that seems to me to be common sense. 5) It cleans easily! I've read several reviews commenting on the delicate nature of the mesh and the consequent difficulty cleaning it. I suppose iif you leave the empty container sitting around on the counter so any clinging yogurt bits dry onto the mesh....and then if you try to clean by, essentially, forcing those bits through the strainer...you might have problems. This is a mesh strainer...if bits and pieces are left in there it's because they didn't want to go through the mesh even after hours of just sitting there...the way to clean it is to invert it underneath the warm running water, so things don't have to be forced through the mesh, but rather can go out the same way they came in, if that makes sense! Just turn the darned thing upside down, I find it cleans like a dream, and no worries about damaging the mesh. (The last batch of yogurt I made, I was busy and lazy and ended up leaving the yogurt in the strainer until I finished it (which, admittedly, doesn't exactly take long, we love the yogurt!)....cleanup was still a breeze.) Highly recommend!

I was reading other reviews before buying and am commenting on my first experience with it. Nicely designed. Great mesh. If you have problems with your yogurt batch leaking through, try running your yogurt longer before going to this stage. I went to my desired consistency, draining my yogurt. It was in the fridge overnight. Lovely texture and great taste. When I took yogurt out of the screen, I put it into cold water right away and let it soak while I was fishing the yogurt and packing it into a jar. I had no problem cleaning it and had it done in less than a minute. The container is great. I find it sturdy and adequate in the way it is made. Just take care of it. I would highly recommend this product and if need be, would buy it again. It really made the process easier and with great results.

This has made making yogurt so MUCH EASIER for me. No more cheesecloth to deal with. Fits in the fridge great. I am getting two more so I have three since I need three. That way I will not have to babysit the yogurt straining process over a day (every three hours putting a batch in a jar, it takes three hours to make a batch-if you leave it longer it seems you get less yogurt and more whey.) If you get one save the whey, I use mine for baking, making mac n cheese, anything that says water substitute high quality whey protein. I am going to use it in my homemade breads instead of water to make them even healthier. If you are just getting started with yogurt making here are some tips that have taken me over a year to figure out: First get your equipment. If you have one of those small jar yogurt makers do not use it for yogurt making if you can get a Cuisinart refrigerated unit or happen to have a dehydrator or Gourmia cake maker. Instead use it as a food warmer (bread warmer,) or a seed starter for starting seeds in small pots. They are great for things like this but in my opinion it takes too much labor to jar it individually and the yield is too small. Save for your equipment, add one piece at a time, do not go in debt. I finally got my first Eurocuisine Greek Yogurt maker strainer with stainless steel mesh after over a year and I used to use cheesecloth to strain yogurt before that. Yes it was tedious and time consuming. But I did NOT go into debt buying all the equipment at once. That would have been much worse. I will still buy two more strainers and two more soymilk makers to perfect my yogurt system as well as three or four Cuisinart yogurt makers that refrigerate the yogurt automatically when finished so I do not have to get up at three in the morning to put it in the refrigerator. Then I will have and enjoy the perfect yogurt making system. It is already so much easier to make yogurt after being able to make more at once and no longer having to use cheesecloth to strain it. I am giving you a recipe for soy yogurt as it tastes JUST LIKE dairy. There are no cows involved and it is easy and quick to make your own delicious soymilk. If you have not yet got your equipment buy the large Cuisinart units that automatically refrigerate, add more as you can. Other wise if you already own a dehydrator, yogurt maker or Gourmia cake maker use those. The yogurt makers with the small jars take one batch of soymilk. Here is the perfect recipe to make soy yogurt that tastes JUST LIKE DAIRY MADE GREEK YOGURT. It took me around a year of tinkering and labor to figure it out. Get a soymilk maker. I highly recommend the Gourmet Self-Cleaning Automatic Soy Milk Maker and Juicer. These are the instructions for running two of them at once. If you have one run one, more run more. After making soymilk (follow the directions they give you-I use Bob's Red Mill Organic Soybeans-you just add a small amount of those that have been soaked for 4 hours and some water.) Strain the soy milk using the included strainer into the included large plastic container with handle. Using a spoon press the mash to get the higher yield of soymilk. Discard or save the mash in the strainer. Then taking some cheesecloth or dish towel, (I recommend Italiana Migliore available on Amazon,) cover the plastic container. Repeat with the other soymilk maker and containers. Set a timer for two hours. (This is the approximate it will take for the soymilk to cool to the 104 degrees Fahrenheit that is the most desirous.) If you have a dehydrator (I use an Ivation Dehydrator with 6 drying racks, these are available on Amazon, and a Gourmia Cake Maker (the Gourmia will only hold one of the batches of soymilk, the dehydrator will hold two.) Remember make sure you do not go into debt when buying kitchen equipment or anything at all. Save up and add one machine at a time if you need to. I did this. But you can save these instructions and eventually you will have an entire yogurt milk system if you do this. I use Gourmet soymilk makers, organic soybeans, and 64 ounce mason jars. Get some heatproof mitts (Grill gloves are best) to pick up the hot milk filled mason jars. Anyway once you have two batches of soymilk in the plastic containers cooling for two hours place two at least 50 ounce glass containers in the dehydrator that is set at 104 degrees Fahrenheit. I use snapware glass containers for this. I have two of the shelves in and fit one container on the upper and one on the lower. This gets the containers the perfect temp to incubate the yogurt in the shortest time. Now add a container of starter. I use around 8 ounces of my last batch of yogurt that I set aside in a smaller snapware container. I also keep on hand dehydrated yogurt starter the packets in case I used my starter in cooking or forgot to ready it. I use Eurocuisine brand dehydrated starter for this as it gives the Greek yogurt flavor. To start you can use 8 ounces of your favorite Greek Yogurt or 2 packets of the dehydrated starter, (one packet per batch of soymilk.) The 8 ounces of starter is plenty to ready 3 batches of yogurt in 8 hours. If you have less than 8 ounces of starter on hand, it will still work as the starter multiplies as it incubates, you just may need to let the yogurt incubate longer. I am letting you know what I have found is the way to get perfect Greek Yogurt made from soy milk, there also may be other ways. Now you need a cooking thermometer to check the soymilk temperature after two hours. When it is at 104 degreees Fahrenheit pour one batch into a blender and add some of the starter (can be divided into two or three portions for two or three batches.) Hit blend and blend it. Now pour it into one a large container and place in the dehydrator. Repeat with the other batch. Set the Ivation dehydrator for 8 hours now. Remember to keep it at 104 degrees. In eight hours place the containers in the refrigerator. The next day take a Eurocuisine Greek Yogurt Strainer with lid and pour a batch of yogurt in it. Place it in the refrigerator for three hours. Then pour the yogurt into a mason jar or other container. I use a quart mason jar for this task. With a soft spatula carefully spoon any remaining yogurt off the mesh strainer. You will see and taste the creamy perfection and know it is the best yogurt you have ever tasted. The remaining white liquid in the bowl is called whey. Now put this high protein whey a mason jar and use in cooking, (to make Macoroni and cheese for example, you use this instead of milk for a creamy sweetness. Substitute it for milk in cooking, can also be used in smoothies. Note, when I first started making yogurt I used plastic parmesan cheese containers and margarine to incubate and store the yogurt as I saved to get more mason jars, containers, etc. Now for directions on making perfect Greek Yogurt from soymilk in the Gourmia. Take one batch of soymilk blended with the starter and pour it into the Gourmia pan. (Make sure you have removed the paddle.) Put the lid on the Gourmia pan and place it in the machine. Now place the Gourmia on the yogurt setting, press start and turn the dial to the right to move the timer from 8 up to 9 hours. Press start again to turn it on. After 9 hours place it in the refrigerator overnight. The next day strain it for the two hours using the process I described to make the most fantastic Greek Yogurt. I have also made fantastic tomato sauce using my Gourmet Soymilk Maker. But it did stain the white prong. I had to use the self clean function with the machine filled with vinegar to get the stain out. I put three tomatoes, cut into smaller pieces in the machine, along with olive oil and spices and seasonings. Then I put it to the soup function. It made perfect hot spaghetti sauce in a very quick amount of time. It will also juice and steam rice along with many other things it can do, like make almond milk and rice milk. I highly recommend this machine. Take great care of it, they include cleaning tools with it. Even though it self cleans I find it is faster to do it by hand after soymilk making for the juicer functions, etc., the self clean is fantastic. Do not overwork these machines and treasure them as well as those who make them. UPDATE: 2/21/2020 --I rarely make yogurt since my small fridge is so packed with mason jars I cannot often even fit my Greek Yogurt maker in it. Also making organic soy Greek yogurt is so time consuming I had no time to get anything else accomplished if I made it on any regular basis. Thankfully I can purchase non-fat yogurt in the store, but still sometimes I have had an emergency and need to make more yogurt stat!!! I use it in so many of my meals and my spouse and I hardly ever eat out. I even use it to make non fat frozen yogurt. I still find Eurocuisine to be the best strainer and love their cultures which I also keep on hand in an emergency if my yogurt runs out. I found out making yogurt in my Instant Ace Plus, then Breville Ice Cream Maker-NOTE IF USING A BREVILLE SMART SCOOP TO COOL SOY MILK TO 104-110 DEGREES BE CAREFUL WHEN FILLING ICE CREAM CANNISTER THAT IT IS NOT OVERFILLED-CHECK TO MAKE SURE THERE ARE NO LEAKS BEFORE PLACING IN THE BREVILLE, PLACE IT ON PRE-COOL AND MONITOR CLOSELY to cool to temp. After I have cooled my soymilk I like the results I get from my pressure cooker on the 8 hour yogurt setting. After then placing it in my Austrian Pressure Cooker, making yogurt is a time consuming AND TIME SENSITIVE PROCESS-even for a small batch of THICK CREAMY GREEK YOGURT. I have to time it so carefully and am so busy, it is easy to ruin a batch by it being overdone. If that happens I can make a lowfat (powdered low fat egg replacer2 grams,) ONLY 1 Teaspoon Olive oil, yogurt spread with mustard, salt and pepper,) based very loosely (HIS IS WAY TOO HIGH IN FAT in my opinion,) on an old Ron Popeil recipe from his fabulous Dehydrated and Delicious paperback book, it might be available in reprints. I also save my leftover whey and use it to make a vegetarian soup broth, or smoothie or kefir. I love I have the ability to make yogurt but am so thankful I am a vegetarian since I can purchase non fat dairy of my favorite yogurt type in the grocery store. I have not seen organic soy yogurt as of yet in the store and I know vegans often have to make all their own yogurt. I found it impossible to make my own and have enough- I make all my own breads, laundry soap, skin cream, pizza dough, soy and nut milks, nut butter, etc. etc. etc. It is rare I run out, but when I do I know with the help of several appliances, my Eurocuisine strainer and my Eurocuisine cultures I can have some yogurt ready for my low fat fettucine sauce if I wish. I do think an automatic 42 ounce batch of Greek Yogurt maker machine would be handy, where you just throw in the soybeans and water, it makes soy milk, brings it to temp, dispenser adds culture or old yogurt starter, it ferments, then refrigerates, then strains. Not sure that is possible, but know that learning how to make yogurt can take some time for some they can't get it right immediately for a number of reasons. Others learn it quicker. It took me several months, started with the vaguest of directions using my dehyrator and over three years later I still make Greek yogurt, though only once in a while. I only eat Greek thick, creamy style organic non fat yogurt.-as I am very picky with my yogurt. -Julie Sands

So, I make at least a gallon of yogurt weekly in my Instapot Duo--more recently, two gallons, and I like to convert half of it to Greek style. I've been doing so with double layered square Chemex filters in a colander, but ran out of those filters (pricey and hard to find) so was looking for an alternative to process at least a half gallon at a time. This lets you do that, fits readily in the refrigerator and if you do what others have recommended (turn filter unit gently over onto lid when finished), the "wheel" of cheesy yogurt is readily removed and ready to transfer into a storage container. A light rinse with the kitchen sink sprayer removes any yogurt from the filter, which I then soak in its own bowl in warm soapy water, rinse, air dry and voila--ready to go again. Yes, the whey had a bit of yogurt in there that appears to seep through the middle "stem" of the filter, but it is minimal. Use the whey for smoothies and feed some to the dogs (or cats)--good for them too. A hint for other large volume yogurt makers: While I'd like to have a second unit like this and will likely eventually purchase, they are a bit pricey, so my remaining half gallon of yogurt goes into my big stainless soup pot with its steamer insert. I use an over-sized clean cotton 16x16 inch men's handkerchiefs as a filter in the steamer insert and it works quite well. I will be happy to replace this "jury-rigged" system with a second Euro Cuisine maker to free up my overloaded refrigerator, as the two units would stack on each other and be far more convenient. But for the moment, these two systems are working. Just a word on this metal mesh filter unit versus the thin fabric mesh of the entry-level unit. I've used reusable metal coffee filters like this for years and found them to be durable, though like this unit, work best if hand washed. I haven't purchased the more economical plastic mesh unit similar to this one, but have trouble imagining it to last to my level of heavy usage. Those worried about the metal unit being hard to clean, needn't be concerned. Just use the tips provided by me and others here and set your mind to rest.

This product is exactly as described. First, I made a batch of homemade yogurt with my InstantPot (using only two ingredients whole milk and a couple teaspoons of yogurt from a previous batch.) Then I poured the yogurt in the EY60 strainer and left it in the fridge overnight (to separate the whey from the yogurt and also to thicken it up). Now I have some delicious and creamy and thick Greek Yogurt. The only regret is that I should have purchased this a while ago instead of using my "makeshift method" (placing coffee filters inside a colander on top of a pot method). I was debating if I should purchase this one (which cost more) vs. the EY50 ($15 dollar difference) and I am glad I splurged and bought the EY60. Stainless steel mesh is definitely a better choice. I've only used it a couple of times so far and happy with the item. Let's see how it holds up in the long term. Lastly, clean up is not too bad. I would not recommend putting it in your dishwasher as the stainless steel mesh is very delicate.